These were delicious. It does take a little bit of time, but nothing as intimidating as it sounds. We used a boxed chocolate cake mix with pudding so we didn't add the 6 oz. of chopped chocolate. We didn't use toffee bits or hazelnuts so we added a bit more powdered sugar to the filling. We used a melon baller to core out the middle. We used a reviewer's suggestion of the food processor to mix the ganache - we did so while the cupcakes were baking & cooling so it was perfect texture by the time we filled the middle. Lastly, splurge a little on piping bags & tips (our grovery store sold 4 tips & 20 bags in a set for $3.99) - it makes the process much faster. PS - we used the "left overs" (like the middle of the cupcakes) to make a torte (layer chunks of cupcakes with raspberry cream - alternate & top off with ganache and/or frosting)

Reviewed On: May 1, 2012